Gluten Free Banana Bread

This recipe uses Buckwheat flour which is highly nutritious & considered a ‘superfood’. We have tried to make this as healthy as possible without compromising taste. For example, we substitute white sugar with apple puree & brown sugar. If you omit the brown sugar, the sugar drops from 14.6g to 10.9g per serve.

While this is a significant drop, it still isn't 'low sugar', but the sugar isn't refined, coming from bananas & apple puree. Omitting the brown sugar will affect the taste, but the choice is yours.

Ingredients

• 2 cups buckwheat flour
• 2 tbsp. Chopped walnuts
• ½ cup low fat milk
• 3 tbsp. Light margarine spread (or Butter)
• 1 tsp. vanilla essence
• 1 tsp. baking powder
• 1 tsp. bi-carb soda
• 3 large bananas, very, very ripe, mashed
• ½ cup low fat natural yoghurt
• 1 small tub (140g) apple puree
• ¼ cup brown sugar
• 2 eggs

Method

1. Preheat oven 180c (350F). Spray with cooking spray a non-stick loaf pan. Line with baking paper, set aside.
2. Sift Buckwheat Flour and Baking powder together and set aside.
3. Mash bananas and set aside.
4. In a mixer place marg spread and sugar and beat for 4 mins on high speed.  Then add eggs, one at a time. Then add vanilla, continue to mix for 1 min then turn off.
5. Now on low speed mix in 1/3 flour, then when mixed add yoghurt, then remaining flour and turn off.
6. Microwave milk in a large cup on high heat for 45 seconds or until hot.  Add tsp. bi-carb – it will foam. 
7. Turn mixer back on low speed, add milk mixture and incorporate, then turn off.
8. With a spoon, add banana, apple puree and walnuts.
9. Pour into the loaf pan and bake for 35-40 mins, checking with a skewer.
10. Cool on a wire rack.